The purpose of this trial was to study the effects of Sccharomyces cerevisiae (Scc); Aspergillus awamori (Asp); lactobacillus (Lac) and its mixtures as Probiotics in Gimmizah hens diets on egg quality, plasma lipids, and fatty acid profile in egg yolk. ninety six, 28 weeks old  hens were fed on: layer diet as control group;  layer diets contained, 0.10% Scc ; 0.05% Asp; 0.10% Lac or a mixture of Scc and  Asp; Scc and Lac; Asp and Lac; Scc, Asp and Lac. The experimental period was 16 weeks. Egg and albumen weights were increased in all treatments compared to the control group. The synergistic effects (P<0.05) of Scc, Asp and Lac on egg weight and yolk color scores were observed. Dietary experimental treatments did not affect the weights of the shell and yolk, also, the height of the egg yolk or albumen. On the other hand, the synergistic effect attributed to the combination of Asp and Lac caused significant reduction in plasma total cholesterol, triglycerides and LDL (P<0.01), while, Plasma HDL increased significantly (P<0.01) in all treatment groups as compared to control group. Interestingly, the saturated (SFA) and unsaturated fatty acids (USFA) in egg yolks of the treatments compared to the control. In conclusion, the combined supplementation ofthe biological growth promoters (Saccharomyces cerevisiae, Aspergillus awamori and Lactic acid bacteria) in the henʼs diet can change the fatty acid composition of the egg yolk and improve egg quality.